Something about whiskey sour slush makes it seem like the perfect drink throughout the winter season. It could be because once you make the base, you can easily use it for weeks and have a delicious drink in under 30 seconds. It could also be that the recipe came from a friend who said her mom used to make it every Christmas so it just seems like the right time of year. Regardless of the reason, we’ve started whipping up a half-batch each December – or a full batch if we know we’ll be having company.
WHISKEY SOUR SLUSH
9 cups water
4 black tea bags
1 3/4 cups sugar
12 oz OJ concentrate, defrosted
12 oz lemonade concentrate, defrosted
2 1/4 cups whiskey
Boil 2 cups water and steep the tea bags for 5 minutes. Remove tea bags and stir in sugar until dissolved. Cool.
Mix all ingredients together in a one gallon (or larger) container and freeze overnight. Stir again in the morning and return to freezer for 8 hours.
To serve, place a scoop of frozen mixture in a glass and top with 7-up, ginger ale, or whiskey.